Buttermilk Herb Fried Chicken

• Coating Ingredients
• 1/2 cup flour, all-purpose
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leave
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• Chicken Ingredients
• 1 (20 ounce) package boneless skinless chicken breast halves
• 1/3 cup buttermilk
• 1/3 cup butter

1. Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
2. Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender (20 to 25 minutes).
3. Buttermilk Substitute: Use 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
4. TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
5. TIP: Reduce heat if chicken browns too quickly.

coating ingredients, flour, fresh parsley, thyme, salt, garlic powder, pepper, chicken ingredients, chicken breast halves, buttermilk, butter

Taken from www.food.com/recipe/buttermilk-herb-fried-chicken-347444 (may not work)